1 Kosher salt, to taste (for the cooking water and seasoning)
1 tbsp (14 g) unsalted butter, or to taste
1 Black pepper, to taste
1 Vinegar, for serving (white or cider)
Instructions
1. Fill a large basin or sink with cold water. Add the dandelion greens and agitate to dislodge grit. Lift the greens out of the water (do not pour off, or the sediment re-coats the leaves), discard any roots, and repeat washing until the water runs clear.
2. Bring 2 qt (1.9 L) salted water to a rolling boil in a pot large enough to hold the greens — a 6–8 qt (5.7–7.6 L) stockpot works well. Add the washed greens; they will wilt significantly.
3. Cook at a steady boil, partially covered, for 45–60 minutes, until the greens are fully tender and no toughness remains when a leaf is pressed between your fingers. The longer time will mellow bitterness; taste at 45 minutes and continue if desired. (Note: the original text specifies 'one hour or until tender'; 45 minutes is the minimum doneness threshold for mature spring dandelions.)
4. Drain the greens through a colander, pressing gently to remove excess liquid.
5. Return the drained greens to the warm pot. Add butter, salt, and pepper; toss to coat. Taste and adjust seasoning.
6. Transfer to a serving dish and pass vinegar at the table.
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